Pimento — Production in Land Locked Developing Countries (LLDCs)
Land Locked Developing Countries (LLDCs): Pimento — Production was 472 1000 t in 2023. ▲ Rising
Pimento — Production in Land Locked Developing Countries (LLDCs), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, pimento — production in Land Locked Developing Countries (LLDCs) stood at 472 1000 t.
The figure is up 17.1% on the previous year and up 88.0% over ten years.
Over the whole period, pimento — production in Land Locked Developing Countries (LLDCs) peaked at 487 1000 t in 2021 and was at its lowest, 203 1000 t, in 2010.
Land Locked Developing Countries (LLDCs) ranks 9th of 29 groups on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 318.6 1000 t | 203 1000 t | 457 1000 t | 10 |
| 2020s | 448.5 1000 t | 403 1000 t | 487 1000 t | 4 |
Countries ranked near Land Locked Developing Countries (LLDCs)
More agriculture & rural data for Land Locked Developing Countries (LLDCs)
- Tomatoes — Production 7.98 million t (2024)
- Bananas — Production 8.60 million t (2024)
- Bananas — Area harvested 675,433 ha (2024)
- Unmanufactured tobacco — Production 486,241 t (2024)
- Unmanufactured tobacco — Area harvested 326,787 ha (2024)
- Tomatoes — Yield 26,848 kg/ha (2024)
- Tomatoes — Area harvested 297,257 ha (2024)
- Swine / pigs — Stocks 39.08 million An (2024)
- Cabbages — Production 4.94 million t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 100,973 t (2024)
Frequently asked questions
- What is pimento — production in Land Locked Developing Countries (LLDCs)?
- Pimento — production in Land Locked Developing Countries (LLDCs) was 472 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pimento — production recorded in Land Locked Developing Countries (LLDCs)?
- The highest recorded value was 487 1000 t in 2021.
- What is the lowest pimento — production recorded in Land Locked Developing Countries (LLDCs)?
- The lowest recorded value was 203 1000 t in 2010.
- How does Land Locked Developing Countries (LLDCs) rank for pimento — production?
- Land Locked Developing Countries (LLDCs) ranks 9th out of 29 groups with data for 2023.
- Is pimento — production rising or falling in Land Locked Developing Countries (LLDCs)?
- Over the last ten years it is up 88.0%. The long-run trend across the full record is rising.
- Where does this Land Locked Developing Countries (LLDCs) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pimento — Production. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.